This recipe is perfect when you have holiday guests. Beef is cut into chunks then tossed with flour, salt and pepper. Then the beef is briefly browned in a skillet before being placed in a slow cooker. Next onions, carrots, celery and garlic are softened in a skillet. Tomato paste, beef stock and canned tomatoes are added to the vegetables. Everything is added to the slow cooker and cooked for several hours. Then the beef is shredded and returned to the slow cooker with cooked pasta.
Course
Entree
Prep Time20minutes
Cook Time6hours
Servings8people
Ingredients
2 ¼lbsbraising beefchopped into chunks
3heaping tablespoons flour
½tspsalt
½tsppepper
3tbspvegetable oil
2medium onionschopped into small chunks
4medium carrotspeeled and chopped into small chunks
3sticks celerychopped finely
3garlic clovesminced
2tbsptomato puree/paste
1 ¼cupsred wineor beef stock or consommé
28ozcanned chopped tomatoes
2 ½cupshot beef stock
1tspdried thyme
Instructions
Heat oven to 350 F.
Place beef in a bowl, mix with flour, salt and pepper.
Heat oil in pan, brown beef in batches.
Add onion to beef and cook on low 3 to 4 minutes to soften.
Add carrots, celery and garlic and cook for another 2 minutes.
Add tomato paste and stir, add in wine and let bubble for a few minutes. Scrape up any bits stuck to the bottom.
Add the tomatoes, beef stock and thyme. Bring to a boil, stir and place lid on pan.
Place in oven for 3 to 4 hours. Check every hour to ensure the sauce isn’t drying out.
Recipe Notes
Slow cooker: Reduce stock to 2 cups. Follow recipe up to adding pan to the oven, place in slow cooker on LOW for 6 to hours or on HIGH for 4 to 5 hours.